Karen’s Kale Salad – You will be a kale lover when you eat this salad!

Karen’s Kale Salad – You will be a kale lover when you eat this salad!

Kale Salad Serves 4 Wash a bunch of kale, de-stem and chop the leaves into one inch pieces. Discard the stems for compost or save the for making veggie broth. In a large bowl combine the following and massage with hands (3 minutes) into chopped kale leaves: 3 tablespoons extra virgin cold pressed olive oil  2 tablespoons Braggs apple cider vinegar 2 tablespoons honey  1 teaspoon sea salt 1½ teaspoons garlic powder or minced fresh garlic ⅛-¼ teaspoon cayenne pepper Optional to add any of the following: Chopped green onions, garlic, raisins, cranberries, tomatoes, peppers, shredded carrots, sunflower seeds. Let set for 2 hours before eating. Kale and All Dark Leafy Greens are high in: calcium magnesium iron potassium zinc vitamins A, C, E and...
Crunchy Dill Pickle Slices in 2 Days!

Crunchy Dill Pickle Slices in 2 Days!

I am sharing a guest post with you today from "girl meets nourishment.com".  I tried this recipe for sliced dill pickles that are fermented in salt and raw sauerkraut juice or whey. They are so delicious and simple!!  I will be making more today as I just picked 4 cucumbers from the garden last night.  I used raw sauerkraut juice to make my pickle slices.  I hope you enjoy them as much as I do.  They take about 5 minutes to make.  Try them and let me know!  Have a beautiful day! http://girlmeetsnourishment.com/gmnwordpress1/crunchy-fermented-pickle-slices/  ...